Red jujube primary pulp turbid juice drink and processing technology thereof

Abstract

The present invention relates to a processing technology of red jujube primary pulp turbid juice drink. The technology comprises the following steps: (1) preparing red jujube meat pulp; (2) adjustingred jujube treatment liquid; (3) obtaining fermentation capsules; (4) obtaining fermentation liquid; (5) manufacturing acid drops; (6) manufacturing auxiliary particles; and (7) conducting homogenization and filling to obtain the turbid juice drink. The acid drops are added; gelatin is used to wrap the fermentation red jujube juice; due to the turbid juice is high in viscosity, chewing is conducted during eating; the biting process destroys wall materials to release acid liquid; if people don't like a sour taste, the acid drops cannot be bitten broken; the diameter of the acid drops is about 5mm; the acid drops do not affect a ratio of sugar to acid in the turbid juice, and are similar to cassava starch balls in cassava starch ball milk tea and eaten by mouth; if the acid drops are bittenbroken, a local sour taste can be felt; if the acid drops are not bitten broken, no effect happens; and the acid drops directly enter into stomach to be digested.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, and relates to a jujube beverage, in particular to a jujube puree turbid juice beverage and its processing technology. Background technique [0002] Cloudy juice beverages require the liquid in the bottle to have consistent turbidity, without problems of stratification, sedimentation or floating. In the prior art, berries are generally made into a cloudy juice drink. In the present invention, red dates are used to support a cloudy juice drink for the first time, and its concentration is similar to that of yogurt, which is more viscous. [0003] After searching, it is found that the patent documents related to the application disclose the following content: [0004] 1. Application publication number CN 107712492A, titled a preparation method of cloudy juice type persimmon drink, discloses a cloudy juice drink with persimmon concentrate and various flavoring agents, but the formula ...

AI Technical Summary

Problems solved by technology

[0004] 1. Application publication number CN 107712492A, titled a preparation method of cloudy juice type persimmon drink, discloses a cloudy juice drink with persimmon concentrate and various flavoring agents, but the formula is single and many additives are used, while natural ingredients and nutrition are ignored value

[0005] 2, application publication number CN 104905238A, name chrysanthemum, black sesame, walnut and red date cream, discloses a viscous paste with red dates, black sesame, walnut kernels, donkey-hide gelatin as raw materials, but this product is added with yellow rice wine, which limits the number of drinking people (alcohol allergies, children, the elderly, etc.)

[0006] 3. Application Publication No. CN 103263058A, the name is a preparation method of ginger turbid juice. The ginger is sliced, beaten, and film-treated to obtain a turbid juice beverage, but browning and precipitation are prone to occur during storage

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